Specialty Food Magazine

Winter 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1194330

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Page 22 of 115

SPECIALTY FOOD SPECIALTYFOOD.COM TRENDS & HAPPENINGS Detox for Pesticide- Laden Products OPs or organophosphates, one of the most hazardous, common class of pesticides used in the agricultural sector, cannot easily be removed by conventional means because of their oil soluble nature. Startup Brooklyn Bioscience, born at the New York University Tandon School of Engineering, has a solution in the form of a low-cost, efficient, and environmentally friendly enzyme that easily detoxifies high-value crops like cannabis, wine grapes, and tea. The team recently received a $250,000 grant from the National Science Foundation to further develop its technology. Says Jin K. Montclare, professor at NU Tandon School of Engineering, "We're focusing on engineering our enzyme to break down a wider variety of pesticides and developing new ways to deploy it with crops," allowing farmers who are already using OPs to sell products with much lower content and avoid OP contamination. By mixing the crystalline powder with water, the user can apply as necessary. The researchers currently are looking for growers who are open to do it in two or three years. Powerful, Versatile Upcycled Okara Flour Soybean pulp has never tasted so good. Renewal Mill, a food waste reprocessing venture, uses organic soybean pulp leftover after "juicing" soybeans to produce soy milk to create okara flour, which can add flavor and nutrition to a wide array of products from crackers to pasta to beverages. This high-fiber, high-protein, gluten-free flour, with a light color and neutral flavor, makes it a welcome nutritional powerhouse. Even for babies. The company recently partnered with Square Baby—a meal system for babies that delivers daily nutrition—to launch okara-based baby food for early allergen introduction as future allergy prevention. According to the New England Journal of Medicine, early exposure to allergens can reduce a child's risk of developing an allergy by up to 80 percent. The meal, which is called Peanut Pumpkin Pie, features okara as a way to facilitate early soy allergen exposure, while providing a nutritious, delicious meal for babies. Denise Shoukas is a contributing editor to Specialty Food. PHOTO SQUARE BABY $165,000,000 the amount France's president Emmanuel Macron is dedicating to rescue more than 1,000 cafes after 150,000 have closed in the last 50 years in small villages and towns.

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